Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
White Stock
Ingredients
Directions
Prepare
Chop the bones into very small pieces.
Make the stock
For every pound of bones, add ½ cup of cold water, carrots, turnips, and herbs.
Boil gently for the entire day.
Strain the stock.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Carrot + turniptop 1% of all pairsSmell alikestrongCooked together8,002 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bones
- Release gelatin and collagen into the liquid, giving the stock body and mouthfeel.
- Carrots
- Add natural sweetness and aromatic depth to the stock.
- Turnips
- Contribute mild, slightly sweet flavor and aroma to the stock.
The step that matters
Boil gently for the entire day. A rolling boil emulsifies fat into the liquid and clouds the stock. A gentle simmer keeps it clear and lets collagen extract slowly from the bones.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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